Fish Amok – Main

Ingredients: Serves 2

• 500 grams of white fish goby, snapper, whiting, cod, perch, skinned, boned and thinly sliced.
• 3 tbsp kroeung curry paste
• 2 dried red chillies soaked in water until soft, seeded and drained or a tsp of red chilli paste
• 1 tbsp fish sauce
• 1 tsp shrimp paste
• 2 tsp palm sugar
• ½ cup coconut milk
• 2 eggs beaten 
• 1 pinch of salt
• ¼ cup Chinese leaf, shredded

Garnish

• 1 tbsp coconut milk
• 1 tsp kaffir lime zest or finely sliced lime leaves
• 1 medium sized red chilli or red capsicum finely sliced

Method:

1. Combine the kroeung, fish and other ingredients. For chunks of fish lightly combine or for a smooth texture, combine well by stirring vigorously with a wooden spoon or spatula.
2. Test your level of seasoning by frying a spoon of the mixture. It should be well balanced and taste a little fishy, a little salty, slightly sweet, a tad spicy, and rich and creamy. Adjust as necessary by adding a pinch of salt or sugar, fish sauce, or even a little chilli.
3. Place a few Chinese leaves on the bottom of your ramekins or banana leaf basket.
4. Add the curry mixture to each dish and fill almost to the top. Use a spoon or spatula to flatten the mixture out, drizzle a teaspoon of coconut cream and sprinkle some finely sliced kaffir lime leaves on top. Save some for a final garnish.
5. Steam for 20-30 minutes then check. The fish amok should be cooked through and firm to touch but still retain a moistness. It should not be dry. When it’s almost done add the rest of the coconut cream on the top and steam for a few more minutes.
6. Garnish with the remaining kaffir lime leaf slices and finely sliced red chillies.
7. Serve immediately at the  with rice and stir fry.